Cut the peppers into medium-large pieces

Place the peppers and garlic in a food processor and chop until it almost becomes a puree

Heat the olive oil in a deep skillet. Add the pepper and garlic puree and cook on high, uncovered, for 7-10 minutes. Stir often to prevent from burning. Lower the temperature to medium high if it starts to burn (hat will depend on how juicy the peppers are)

Add paprika, salt and Aleppo pepper, if using, and the crushed tomatoes

Reduce the heat to medium low, cover leaving the lid a crack open to allow steam to escape, and cook for 30-60 minutes, or until reduced in half, stirring every 10 minutes and watching that it doesn't burn or stick to the bottom of the pan. If that happens, reduce the heat

Let the matbucha cool a little and transfer to 3 glass/mason jars with a lid (we usually fit about one cup in each jar. Do not fill the jars to the very top). We place one jar in the refrigerate to use right away and freeze the rest for up to a year. To defrost, simply let the matbucha defrost at room temperature on your kitchen counter. Once defrosted, place it in the fridge and use within 5-7 days

We find that adding a layer of olive oil to the top helps to keep it fresh for a longer period of time. Be sure to use a clean utensil when serving it from the glass/mason jar to prevent spoilage